Shrimp Omelet

• 5 ounces of frozen baby shrimp, thawed
• 3 tablespoons white wine
• 1 small bay leaf
• 1 sprig parsley
• 3 tablespoons whipping cream
• salt and pepper
• 2 tablespoons butter
• 3 eggs, lightly beaten

1. Combine the shrimp, wine, bay leaf and parsley in a small saucepan and simmer, uncovered, over medium heat until all the excess liquid has been evaporated.
2. Discard the bay leaf and parsley and stir in the cream.
3. Season with salt and pepper.
4. Melt the butter in an 8 inch pan or an omelet pan until foaming.
5. Add the eggs and cook over high heat until just beginning to set.
6. Gently lift the edge and tilt the pan to let the unset egg run underneath.
7. Spread the filling over half the omelet.
8. Fold over the other half.
9. Slide onto a plate and serve.
10. Garnish with more shrimp if desired.

baby shrimp, white wine, bay leaf, parsley, whipping cream, salt, butter, eggs

Taken from www.food.com/recipe/shrimp-omelet-431070 (may not work)